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Golden Veg Pizza & Sweets

101 - 12882 85th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Golden Veg Pizza & Sweets has been inspected 4 times by Fraser Health Authority since October 6, 2025. The most recent inspection, on April 22, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on April 22, 2026. For example: 203 - Food not cooled in an acceptable manner [s. 12(a)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 25, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 6, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 22, 2026. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Several cooked potatoes observed stored on a shelf at ambient temperatures with internal temperatures registered at 21 deg C. Staff stated the potatoes were cooked yesterday and were not placed in the cooler unit since potatoes were cooling. Provided education regarding time temperature cooling process.
      • Corrective Action(s): Staff VOLUNTARILY discarded all cooked potatoes on the shelf. Ensure that when cooling, internal temperatures of food product is cooled from 60 deg C to 20 deg C within 2 hours and from 20 deg C to 4 deg C in an additional 4 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was dispensing 10 ppm chlorine on plate surface at the start of the inspection. Sanitizer chemical container was replaced and the dishwasher was primed.
      • Corrective Action(s): Final concentration on plate surface registered at 50 ppm chlorine. Ensure that dishwasher concentration is tested at the start of each day.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed food, oil, grease build up underneath the cookline and middle prep chef.
      • Corrective Action(s): Thoroughly clean and sanitize the above-mentioned areas, focusing on hard to reach areas.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the absence of the operator, no staff on duty held FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that at least one staff member, in the absence of the operator, holds a valid FOODSAFE Level 1 or equivalent certification
      • Correction date: 1 month
      • Violation Score: 1
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Kidney beans curry in a pan on stove (stove turned off) internal temperature at 30 C.
      • Corrective Action(s): Keep potentially hazardous foods such as cooked lentils at:
      • at or above 60 C OR at or below 4 C.
      • Operator discarded curry.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher: registered only 10 ppm chlorine registered on plate surface after the final rinse cycle. At the beginning of the inspection, staff were manually scrubbing dishes (not using the dishwasher or following the Fraser Health manual warewashing infographic).
      • 2. No surface sanitizer prepared
      • Corrective Action(s): 1. Service dishwasher so it is properly sanitizing. Until dishwasher is serviced:
      • -premises is restricted to single-use (disposable) dishes only.
      • -continue using the dishwasher to wash dishes and follow with manual sanitizing in the sink compartment.
      • 2. Surface sanitizer must be prepared at all times. Staff made a 100 ppm chlorine solution at the time of inspection.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink across dishwashing area is obstructed.
      • Corrective Action(s): Hand sinks must be free of obstruction and equipped with hot and cold running water, liquid soap and single-use towels at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff not washing hands between tasks.
      • Corrective Action(s): Ensure hands are washed properly between different tasks, after touching your phone/face/hair, before handling food etc.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Buckets of curries in freezer left uncovered.
      • Corrective Action(s): Ensure all food is covered and protected from contaminated.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Equipment covered in food debris.
      • Equipment is sticky to touch.
      • Corrective Action(s): Deep clean entire premises. Correct immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher only dispensing 10 ppm chlorine (minimum is 50 ppm).
      • Corrective Action(s): Service dishwasher so it is dispensing an adequate amount of chlorine on dishes.
      • Correct immediately.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A pan of cooked chickpea curry at 22 C. Operator stated chickpea curry is kept in pan at room temperature for upcoming orders.
      • Corrective Action(s): Do not keep potentially hazardous food at room temperature. Either keep these foods at 4 C or below OR at 60 C or above.
      • Operator discarded chickpea curry.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer in bucket with cloth was murky and registered 0 ppm chlorine. Operator stated it was made a day ago.
      • Corrective Action(s): Ensure sanitizer solution is changed frequently. Operator made a fresh solution that registered 200 ppm chlorine.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings seen in upstairs storage area. Storage of old unused equipment and inadequate lighting in upstairs area.
      • Corrective Action(s): Premises must be free of pests. Increase lighting. Remove unused equipment.
      • Correct immediately.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Dirty cardboard used to line shelves in walk-in cooler and placed on floor near cook line.
      • Corrective Action(s): Cardboard is not suitable as it cannot be cleaned. Do not use. Correct immediately.
      • Violation Score: 3

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